I adore hosting a party. Gathering with friends, sharing in some good conversation, laughing and sipping as we nibble from one platter to the next is my idea of a good time. And, I must admit — the nibbling just might be one of my favorite parts. From canapes to dips, to meatballs and wings, handheld food is my jam, and I could dig on it all night long.

I’ve noticed, however, a missing piece over the years. That armored ball of creamy, cheesy goodness also known as the party cheese ball has slowly been taking a backseat to a new age of finger foods.

But, why? What’s not to love about a cheese ball? With a soft, and smooth cream cheese interior, endless flavor variations, and a crunchy, nut-coated shell, a cheese ball is the perfect food medium for creating a symbiotic relationship for both taste and texture. I think it’s high-time we bring the party cheese ball back.

I wondered if perhaps the cheese ball had taken a backseat to other appetizers due to the rise of the foodie nation. Was the cheese ball not gourmet enough for us anymore? Well, if this were the case, this here recipe is the solution.

I set out to take the cheeseball to the next level. To create an elegant version that could sit tall and proud (as if a cheese ball even has a choice) in the center of my party spread, and I had every intention of making this cheese ball the spectacle it was meant to be.

WHAT’S INSIDE THIS CHEESE BALL

I began with goat cheese in mind and centered all of the other ingredients around it. All cheese balls consist of a cream cheese base, ensuring it will maintain its shape. Then, there was the addition of white cheddar to balance the other cheeses.

For a fresh, yet savory note and a little color, fresh thyme and chives. Then, a clove of garlic and some white pepper added both spice and complexity. Lemon for a dash of acidity, butter to smooth things out, and honey for a little sweet. Cranberries for a hint of tartness, and for the big finale — a coat of crunchy almonds. And, when it comes to fancy cheese balls, this one’s got your number.

HOW TO MAKE A CHEESE BALL

Although cheese balls may look like a complicated hors-d’oeuvre to put together, the assembly is actually quite fast and requires very little skill.

MAKE SURE THE CREAM CHEESE IS ROOM TEMPERATURE

To make a cheese ball, the first important thing to keep in mind is your cream cheese (and goat cheese as well, in the case of this recipe) need to be at room temperature for proper blending. To bring the cream cheese to room temperature, remove it from the package and leave it out at room temperature for about an hour or two.

To speed things along, you can cut the cream cheese into tablespoon-sized chunks and leave out.

MIX INGREDIENTS

Once your cream cheese is at room temperature, it’s time to mix. Either add the room temperature cheese to a large mixing bowl, and mix with a handheld mixer, or you can add them to the bowl of a food processor fitted with a blade attachment.

Mix the cheese briefly, until soft and somewhat whipped in appearance, then add in the remaining ingredients (as indicated by the recipe) and mix until evenly combined.

FORM INTO A BALL

To form the cheese into a ball, lay out a very large piece of plastic wrap on your workspace, and transfer the contents of the bowl in the center of plastic wrap. Bring the edges of the plastic upward, and begin twisting together until fairly tight.

Then, lay out a large sheet of aluminum foil, place the wrapped cheese ball in the center, and shape into a ball.

REFRIGERATE UNTIL FIRM

One of the great things about cheese balls is they can be made in advance. For this recipe, I would recommend no more than 48 hours in advance because of the fresh herbs.

Allow the cheese ball about 4 hours in the refrigerator to set up, but overnight is preferable.

SMOOTH THINGS OVER…IF YOU WANT

If you’re a stickler for aesthetics, now is the time shape up your cheese ball. If desired, you can smooth out any rough edges with small silicone or offset spatula.

ROLL IT IN CRUNCHY COATING

About 20 minutes before serving, spread the coating ingredients across a rimmed pan or dish, and roll the cheese ball around until well coated.

The cheeseball is officially back and will be resuming its rightful place amongst the finger foods. A dish worthy of any party, and one in which you can count on guests coming back for one nibble after another. A hearty, make-ahead appetizer that not only feeds a crowd but wows one too — finally, a cheese ball worthy of a foodie nation. Please, enjoy.

Add the cream cheese, goat cheese, and butter to the bowl of a food processor fitted with a blade attachment. If you do not have a food processor, use a large mixing bowl and a handheld mixer.

If using the food processor, process until well-blended. If using the handheld mixer, mix on high speed.

Add the Cheddar, 1/4 cup dried cranberries, garlic, honey, lemon juice, chives, thyme, salt, and pepper. If using the food processor, and pulse until all ingredients are evenly distributed throughout the mixture.

If using the handheld mixer, mix on medium speed.

To form the cheese into a ball, lay out a very large piece of plastic wrap on your workspace, and transfer the contents of the bowl in the center of plastic wrap. Bring the edges of the plastic upward, and begin twisting together until fairly tight.

Lay out a large sheet of aluminum foil, place the wrapped cheese ball in the center, and shape into a ball.

Transfer to the refrigerator and allow to set for at least 4 hours, but preferably overnight (or up to 48 hours).

About 20 minutes before serving, spread the almonds, remaining 1/2 cup of cranberries, and extra thyme (if using) across a rimmed pan or dish and mix. Roll the cheese ball around until well coated. Serve and enjoy.

Recipe Notes

NOTE: AFTER PREPPED, THE CHEESE BALL WILL NEED TO SET FOR AT LEAST 4 HOURS TO FIRM UP.

I’m making this for Thanksgiving. The ingredients call for 1/2 cup cranberries, separated but the instructions say to roll the cheese ball in “the remaining 1/2 cup of cranberries”. How much do you incorporate in step 2, and how much goes on the outside? Thanks.

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Hi! I’m Kelly Anthony, a food columnist, baker, home chef and stay-at-home mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. I hope you, your family and guests will cherish them as much as I do. Thank you for stopping by, and please, come back again. If you’d like to get to know me a little better, click here.

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